Zucchini & Yellow Squash Vegetable Pesto Soup Recipe

Name: Zucchini & Yellow Squash Vegetable Pesto Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sprigs parsley; 2 bay leaves; 2 tablespoons olive oil or 2 tablespoons butter; 2 cups diced onions; 2 cups diced carrots; 1 1/2 cups diced celery (small dice, with or without leaves); 2 tablespoons minced garlic; 8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered; 4 4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth; 1 1/2 teaspoons salt; 3/4 teaspoon fresh ground black pepper; 2 cups diced zucchini (large dice); 2 cups diced yellow squash (large dice); 2 tablespoons pesto sauce

Servings: persons

6 sprigs parsley
2 bay leaves
2 tablespoons olive oil or 2 tablespoons butter
2 cups diced onions
2 cups diced carrots
1 1/2 cups diced celery (small dice, with or without leaves)
2 tablespoons minced garlic
8 ounces button mushrooms or 2 cups button mushrooms, wiped clean, stemmed, and quartered
4 4 quarts low sodium chicken broth or 4 quarts low sodium vegetable broth
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 cups diced zucchini (large dice)
2 cups diced yellow squash (large dice)
2 tablespoons pesto sauce

1
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
2
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
3
Add the garlic and mushrooms, and cook for 3 minutes.
4
Add the broth, salt, and pepper.
5
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
6
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 sprigs parsley, 2 bay leaves, 2 tablespoons olive oil or 2 tablespoons butter, 2 cups diced onions, and more.

Yes, Zucchini & Yellow Squash Vegetable Pesto Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini & Yellow Squash Vegetable Pesto Soup

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